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  • Writer's pictureKimberley Kells

Roast Rack of Lamb with Honey Mustard Glaze

Updated: Aug 16, 2019

Lamb Cutlets (or "Meat Lollipops") as my kids call them are so deliciously tender and sweet, especially when cooked as a whole rack. These are a treat for us because they are so expensive and when it comes to meat lollipops my kids seem to have stomachs like bottomless pits so I have to buy at least 2 racks which makes for an exy dinner. Nevertheless, when they are on special, or we've had a quiet week, I'll grab a couple racks and roast them up with my honey mustard glaze.

I start in an oven safe frying pan to render the fat.

You can chop the garlic and rosemary but I prefer a mortar and pestle. Thai habits die hard?

This recipe is an adaptation of how my mum used to cook a leg of lamb when I was a kid. It may seem weird to use soy sauce on lamb but with the meat being so naturally sweet it acts as a nice salty counter balance. She also used soy sauce to make gravy to accompany a roast dinner and let me tell you, now I can't make my gravy without soy sauce either! The Thai/Asian influence doesn't end there. I also use a mortar and pestle to pound the fresh ingredients for the glaze. There is no real reason for this, other than that's what I feel comfortable with? Use a knife and board if you want.

“Cooking time for a rack of lamb depends on weight and how you like it cooked. I like medium rare, so my general rule is, after browning in a frying pan (starting the cooking process) I then roast in a 180c oven for 20 minutes for every 500g.”

It's also really important to rest the meat for at least 20 minutes out of the oven. This is such a juicy cut of meat, if you slice too soon you'll lose all those lovely juices as they run out onto the chopping board. Just leave the rack on a board while you prepare your sides and it will be well worth the wait. I also don't like to cover my meat with foil as its resting. The lamb rack will come out of the oven with some beautiful charred edges where the glaze has caramalised, I just hate the thought of losing those delicious crispy bits by covering with foil and creating a steam tent that softens everything. The meat will still be warm after 20 minutes in the open air and once you pour the hot glaze/sauce over the top, it will warm back up.

Roast Rack of Lamb with Honey Mustard Glaze an original recipe by Kimberley Kells

Preparation time: 5 minutes

Cooking time: 30 minutes + resting time

Serves: 3 Adults or 2 adults 2 kids with vegetable sides

2 Cloves of Garlic, peeled

1 Sprig of Rosemary, stripped

2 Teaspoons of Seeded Mustard

1/3 Cup of Soy Sauce

1/3 Cup of Honey

750g Rack of Lamb or 2 x 400g Racks of Lamb

1 Cup Chicken or Beef Stock, split in 2 x 1/2 cups

Step 1- In a mortar and pestle, pound the garlic and rosemary until it's a paste. Using a spoon, stir in the mustard, soy sauce, honey and pepper. Taste for balance and adjust if necessary.

Step 2- Allow the lamb to reach room temperature by removing from the fridge about 1 hour before cooking. Lightly score the top layer of fat using a sharp knife.

Step 3- In a cold, oven safe frying pan, sit the lamb rack, fat side down. Turn on the heat to medium and allow the fat to render until the fat is gold brown. Pour the liquid fat out of the pan and replace the lamb rack, fat side up.

Step 4- Pour the glaze mixture all over the lamb and allow to spill into the frying pan. Add 1/2 cup of stock into the pan so the glaze doesn't burn on the bottom. Place the frying pan in the oven and roast at 180c for 20 min per 500 grams. In this recipe that equates to 30 min.

Step 5- Remove from the oven and rest the lamb rack on a chopping board for at least 20 min. This is really important! Otherwise the juices will run everywhere when you carve!

Step 6- While the meat is resting, pour the remaining 1/2 cup stock into the frying pan and stir to lift all the gorgeous funky cooked on bits on the bottom of the pan. Allow to bubble up and reduce until syrupy.

Step 7- Carve the lamb by cutting between every second bone. Serve with the extra glaze and sides.

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